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Strawberry Crisp

4.85 from 13 votes

Healthy strawberry crisp recipe with a gluten-free, grain-free, nutty topping—perfectly portioned into individual servings.

Prep Time: 15

Cook Time: 40

Total Time: 55

Yield: 8 servings

Course: Dessert

Cuisine: American

Ingredients

For the Filling:

cooking spray
5 cups fresh strawberries (stemmed and quartered)
1/4 cup honey
1 tablespoon fresh orange juice
1 tablespoon cornstarch (or arrowroot for Paleo)

For the Nut Topping:

1/2 cup sliced almonds
1/4 cup chopped pecans
1/4 cup walnuts
1/4 cup almond flour
2 tablespoons honey
1/8 teaspoon kosher salt

Instructions

Preheat oven to 350F. Spray (8) eight 4-inch ramekins with oil.
In a large bowl combine the strawberries, honey and orange juice in large bowl, sprinkle with cornstarch and toss until fruit is coated.
Transfer to the ramekins.
Combine the remaining nut topping ingredients in a medium bowl with a fork and sprinkle over the fruit.
Bake 40 minutes or until the top is golden and the berries are soft and bubbly.
Serve warm, with 1 tablespoon of ice cream or whipped cream, if desired.

Nutrition

Serving: 1crisp, Calories: 185kcal, Carbohydrates: 24g, Protein: 3.5g, Fat: 10g, Saturated Fat: 0.5g, Sodium: 38mg, Fiber: 4g, Sugar: 18.5g

- WW Points: 7

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